Even Nonna would approve! Serve with quinoa or rice pasta and homemade vegan sauce for a healthier version of spaghetti and meatballs.

Ingredients

2 teas refined coconut oil

1/3 cup onion, chopped small

1 Tbsp garlic, chopped fine

1-1/2 teas flax seed meal

2 Tbsp cold water

1-1/2 cups cooked brown lentils

1/4 cup gluten-free rolled oats

1/2 cup fresh chopped parsley

1 teas dried basil

1 teas dried oregano

1/8 teas black pepper

2 shakes of hot paprika (optional)

1/2 teas himalayan sea salt

2 teas olive oil

Instructions

Start cooking lentils as explained below

Preheat oven to 400 degrees

Heat coconut oil in skillet over medium heat. Place a bit of chopped onion in skillet, when sizzling add the rest of onions and garlic; sauté for 2 or 3 minutes.

Place flax seed meal and water into the bottom of blender and let sit for a couple of minutes to create "flax egg".

Add the rest of the ingredients to blender.

Pulse, scraping down sides as needed, until rough chopped; the batter should be soft but not runny.

Form into 10 small balls and place on baking sheet lined with parchment paper.

Bake in oven for a total of 30 minutes, turning half-way through.

You can spoon hot pasta sauce over lentil balls when serving. Don't place them in pot of sauce because they'll break apart.

Notes

TIP: You can make the recipe in advance and refrigerate overnight. The next day form into balls and cook as describe above.

HOW TO COOK LENTILS:

- Measure 3/4 cup of lentils and slowly add to colander being watchful for any debris, small rocks, etc. Rise under running water.

- Place in saucepan with 1-1/2 cups of cold water. As water starts to boil, reduce heat and maintain gentle simmer for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.